INGREDIENTS

• 4-6 poblano peppers
• 1 Tablespoon olive oil
• Salt & Pepper
• 2 cups shredded Monterey Jack cheese

EGG MIXTURE

• 4 whole large eggs
• 1/2 cup skim milk
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

INSTRUCTIONS

1. The first step is to roast the peppers. Preheat oven to 425º F.
2. Drizzle olive oil over poblano peppers and sprinkle with salt and pepper. Bake for about 25 minutes until the peppers start to char and blister.
3. Remove from the oven and put them in a large bowl covered with plastic wrap for about 15 minutes. Once they are cool enough to handle, cut off the stem, remove the seeds and peel off the skin. 
4. Preheat oven to 350º F.
5. Spray a 9-inch baking dish with non-stick spray. Arrange a single layer roasted peppers in the bottom of a baking dish. Top with half of the cheese, and then repeat with the rest of the peppers and cheese. 
6. In a bowl whisk together everything for the egg mixture. Pour evenly over the top of the casserole. 
7. Bake for about 30 minutes until the eggs are puffed up, the edges are golden and the center is completely set.
8. Remove from oven and let set for 5 minutes before slicing to serve.

NOTES

For a Shortcut – Replace the peppers with 3 cans of Roasted WHOLE Green Chilies.

The number of peppers you need depends on the size. You want enough to make 2 single layers in your baking dish.

You can easily double this recipe to feed a crowd, use a 13×9 inch baking dish and double all of the measurements. Baking time will be about the same/